Pizza’s Deep Roots in Naples: A Dive into Tradition

I. Introduction

Welcome to the world of pizza, where every bite is a burst of flavor and tradition. In this article, we will take a deep dive into the roots of pizza, specifically its origins in Naples, Italy. Pizza has become a beloved dish worldwide, but it all started in this vibrant city.

Naples is known as the birthplace of pizza, and its culinary heritage runs deep. For centuries, Neapolitans have perfected the art of making pizza, passing down recipes and techniques from one generation to the next. The city’s unique blend of ingredients, such as San Marzano tomatoes, buffalo mozzarella, and fresh basil, create a symphony of flavors that is hard to resist.

But pizza is more than just a delicious meal; it is a cultural icon. Neapolitans take immense pride in their pizza-making traditions, and the process is considered an art form. From the way the dough is kneaded to the precise temperature of the wood-fired oven, every step is crucial in achieving the perfect pizza.

Throughout this article, we will explore the history of pizza in Naples, the traditional Neapolitan pizza-making process, and the significance of the Margherita pizza, named after Queen Margherita of Italy. We will also delve into the unique characteristics that set Neapolitan pizza apart from other styles and discuss its global influence.

So, grab a slice of your favorite pizza, sit back, and join us on this journey to discover the deep roots of pizza in Naples. Let’s explore the rich history, traditions, and flavors that have made pizza a beloved dish around the world.

II. The Origins of Pizza

In this section, we will delve into the historical background of pizza and explore Naples as the birthplace of this beloved dish. As a passionate food enthusiast and a frequent traveler to Italy, I have had the pleasure of experiencing the rich culinary traditions of Naples firsthand. Let’s embark on a journey through time and discover the origins of pizza.

A. Historical background of pizza

Pizza, as we know it today, has a fascinating history that dates back centuries. Its origins can be traced back to ancient civilizations such as the Greeks, Egyptians, and Romans, who all had their own versions of flatbreads topped with various ingredients. However, it was in Naples, Italy, where pizza truly evolved into the iconic dish we know and love.

During the 18th century, Naples was a bustling city with a vibrant street food culture. The working class, known as “lazzaroni,” needed a quick and affordable meal that could be enjoyed on the go. This led to the creation of pizza as we know it today.

The traditional Neapolitan pizza consisted of a thin, crispy crust topped with simple ingredients such as tomatoes, mozzarella cheese, and basil. It was cooked in a wood-fired oven, which gave the pizza its distinctive flavor and texture. The combination of these humble ingredients resulted in a delicious and satisfying meal that quickly gained popularity among the locals.

Over time, pizza became a symbol of Naples and its unique culinary heritage. It was not just a meal but a cultural phenomenon that brought people together. Neapolitans took great pride in their pizza-making skills, passing down recipes and techniques from one generation to the next.

B. Naples as the birthplace of pizza

Naples, with its vibrant street life and bustling pizzerias, is widely regarded as the birthplace of pizza. The city’s historic center, known as the “Spaccanapoli,” is home to some of the oldest and most famous pizzerias in the world.

One such pizzeria is Antica Pizzeria Port’Alba, which opened its doors in 1738. It claims to be the oldest pizzeria in Naples and is credited with popularizing the Margherita pizza, named after Queen Margherita of Italy. Legend has it that in 1889, Queen Margherita visited Naples, and the pizzaiolo (pizza maker) Raffaele Esposito created a pizza in her honor. The pizza was topped with tomatoes, mozzarella cheese, and basil to represent the colors of the Italian flag. Queen Margherita was delighted with the pizza, and thus, the Margherita pizza was born.

Another iconic pizzeria in Naples is L’Antica Pizzeria Da Michele, which has been serving its renowned pizza since 1870. This humble establishment has gained worldwide fame, thanks to its appearance in the novel and subsequent film adaptation of “Eat Pray Love” by Elizabeth Gilbert. The simplicity and authenticity of their pizza have made it a must-visit destination for pizza lovers from around the globe.

Today, Naples continues to be a mecca for pizza enthusiasts, attracting visitors who want to experience the true essence of this beloved dish. The city’s pizzerias uphold the traditional methods of pizza-making, using only the finest ingredients and time-honored techniques.

III. Neapolitan Pizza: Traditional Ingredients and Techniques

Neapolitan pizza is renowned worldwide for its authentic taste and traditional preparation methods. In this section, we will delve into the key ingredients and techniques that make Neapolitan pizza so special.

A. Authentic Neapolitan pizza dough

The foundation of any Neapolitan pizza is its dough. Authentic Neapolitan pizza dough is made using only a few simple ingredients: flour, water, salt, and yeast. The type of flour used is crucial, with the most common choice being “00” flour, which is finely ground and low in protein. This gives the dough its characteristic light and airy texture.

Preparing the dough requires skill and patience. It begins with combining the flour and salt, followed by gradually adding water and yeast. The dough is then kneaded by hand until it becomes smooth and elastic. Afterward, it is left to rise for several hours, allowing the yeast to ferment and create those coveted air pockets.

B. The importance of San Marzano tomatoes

When it comes to Neapolitan pizza, the choice of tomatoes is crucial. San Marzano tomatoes, grown in the volcanic soil of the Campania region, are considered the gold standard. These tomatoes are known for their sweet, tangy flavor and low acidity, making them perfect for pizza sauce.

The tomatoes are hand-picked at the peak of ripeness and processed immediately to preserve their freshness. The sauce is made by crushing the tomatoes and removing the seeds, resulting in a smooth and vibrant base for the pizza.

C. Mozzarella di Bufala: the traditional cheese choice

No Neapolitan pizza is complete without the iconic Mozzarella di Bufala. Made from the milk of water buffaloes, this cheese is creamy, delicate, and slightly tangy. It adds a rich and indulgent flavor to the pizza.

The cheese is carefully crafted by skilled artisans who follow traditional methods. The milk is heated and curdled, and the curds are then stretched and shaped into balls. The Mozzarella di Bufala is best enjoyed fresh, and its soft texture beautifully melts and blends with the other ingredients during baking.

D. The art of hand-stretching the dough

One of the defining characteristics of Neapolitan pizza is its thin and elastic crust. This is achieved through the art of hand-stretching the dough. Skilled pizzaiolos (pizza makers) use their hands to gently stretch and shape the dough, allowing it to retain its lightness and texture.

The dough is placed on a floured surface and carefully stretched from the center outward, using a combination of gentle pulling and gravity. This technique requires precision and practice to achieve the desired thickness and shape.

E. Wood-fired ovens: the traditional cooking method

To truly experience the authentic taste of Neapolitan pizza, it must be cooked in a wood-fired oven. These traditional ovens reach high temperatures, typically around 900°F (480°C), and impart a unique smoky flavor to the pizza.

The intense heat of the wood-fired oven allows the pizza to cook quickly, resulting in a crispy yet soft and chewy crust. The toppings are perfectly cooked, and the flavors meld together harmoniously.

Neapolitan pizza is a true culinary masterpiece, with its traditional ingredients and techniques passed down through generations. From the carefully crafted dough to the choice of San Marzano tomatoes and Mozzarella di Bufala, every element contributes to its exceptional taste. The art of hand-stretching the dough and cooking it in a wood-fired oven add the final touches, creating a pizza that is beloved worldwide.

IV. The Margherita Pizza: A Neapolitan Icon

When it comes to iconic Italian dishes, few can rival the Margherita pizza. This Neapolitan creation has captured the hearts and taste buds of pizza lovers around the world. In this section, we will delve into the story behind the Margherita pizza, explore the significance of its ingredients, and uncover the traditional preparation and cooking techniques that make it truly special.

A. The story behind the Margherita pizza

The Margherita pizza owes its name to Queen Margherita of Italy, who visited Naples in 1889. Legend has it that the queen grew tired of the French cuisine she had been served and expressed a desire to taste the local pizza. In response, the renowned pizzaiolo Raffaele Esposito of Pizzeria Brandi created a special pizza in honor of the queen’s visit.

Esposito crafted a pizza that showcased the colors of the Italian flag: red tomatoes, white mozzarella cheese, and green basil leaves. The queen was delighted with the creation, and the Margherita pizza was born. Since then, it has become a staple in pizzerias worldwide, representing the essence of Neapolitan culinary tradition.

B. The significance of the Margherita’s ingredients

The Margherita pizza’s simplicity is part of its charm. The key ingredients used in its preparation play a crucial role in its flavor profile and cultural significance.

First and foremost, the tomatoes used in a Margherita pizza are of utmost importance. The traditional choice is San Marzano tomatoes, which are grown in the volcanic soil of the Campania region. These tomatoes are known for their sweet and tangy flavor, and they provide the base for the pizza’s rich tomato sauce.

Next comes the mozzarella cheese, another essential component. Authentic Margherita pizzas use fresh mozzarella made from buffalo milk. This type of mozzarella has a delicate, milky flavor and a soft, creamy texture that melts beautifully when baked.

The final ingredient that sets the Margherita pizza apart is fresh basil. The aromatic herb adds a burst of freshness to each bite, complementing the flavors of the tomatoes and mozzarella. It also adds a vibrant green color, further enhancing the pizza’s visual appeal.

C. Traditional preparation and cooking techniques

Creating an authentic Margherita pizza requires adherence to traditional preparation and cooking techniques. The process begins with the dough, which is made using high-quality flour, water, yeast, and salt. The dough is kneaded until it reaches the perfect consistency, then left to rise for several hours to develop its characteristic flavor and texture.

Once the dough has risen, it is shaped into a round disc and topped with the tomato sauce, mozzarella cheese, and fresh basil leaves. The pizza is then cooked in a wood-fired oven at a high temperature, typically around 800 degrees Fahrenheit (427 degrees Celsius).

The intense heat of the wood-fired oven creates a blistered, charred crust that is crisp on the outside and soft and chewy on the inside. It also imparts a smoky flavor to the pizza, enhancing the overall taste experience.

After a few minutes in the oven, the Margherita pizza is ready to be enjoyed. It is typically served whole, with no additional toppings, allowing the simplicity and quality of the ingredients to shine through.

V. Neapolitan Pizza Variations

Neapolitan pizza, originating from Naples, Italy, is renowned for its simplicity and delicious flavors. While the classic Margherita pizza is the most well-known variation, there are several other mouthwatering options to explore. Each variation offers a unique combination of ingredients that caters to different taste preferences. In this section, we will delve into some of the most popular Neapolitan pizza variations:

A. Marinara: the classic tomato and garlic pizza

The Marinara pizza is a classic Neapolitan variation that showcases the simplicity of the traditional Margherita pizza while omitting the cheese. It consists of a thin, chewy crust topped with a vibrant tomato sauce, garlic, oregano, and a drizzle of olive oil. The absence of cheese allows the flavors of the tomato and garlic to shine through, resulting in a light and refreshing pizza.

When I first tried the Marinara pizza during my visit to Naples, I was pleasantly surprised by how the absence of cheese enhanced the flavors of the other ingredients. The tanginess of the tomato sauce combined with the aromatic garlic created a delightful taste sensation. It’s the perfect choice for those who prefer a lighter pizza or are lactose intolerant.

B. Capricciosa: a medley of flavors and toppings

The Capricciosa pizza is a true feast for the senses. It is a delightful medley of flavors and toppings that come together harmoniously on a Neapolitan crust. This variation typically includes tomato sauce, mozzarella cheese, ham, mushrooms, artichoke hearts, olives, and sometimes an egg in the center. The combination of these ingredients creates a symphony of flavors that will leave you craving for more.

During my culinary adventure in Naples, I had the pleasure of indulging in a Capricciosa pizza at a local pizzeria. The generous toppings added a burst of flavors with each bite. The earthiness of the mushrooms, the saltiness of the ham, and the brininess of the olives complemented the creamy mozzarella cheese and tangy tomato sauce perfectly. It’s a pizza that truly satisfies all your taste buds.

C. Diavola: the spicy Neapolitan pizza

If you’re a fan of spicy food, the Diavola pizza is the perfect choice for you. This fiery Neapolitan variation features tomato sauce, mozzarella cheese, spicy salami, and sometimes chili flakes or fresh chili peppers. The combination of the spicy salami and the heat from the chili adds a kick to the traditional Neapolitan pizza, making it a favorite among spice enthusiasts.

During my exploration of Naples’ culinary scene, I couldn’t resist trying the Diavola pizza at a local pizzeria. The spicy salami provided a delightful heat that lingered on my palate, while the mozzarella cheese and tomato sauce balanced out the spiciness with their creamy and tangy flavors. It’s a pizza that packs a punch and is sure to satisfy those who crave a little heat.

D. Napoletana: a seafood lover’s delight

For seafood enthusiasts, the Napoletana pizza is a must-try. This variation showcases an array of fresh seafood delicacies on top of a Neapolitan crust. It typically includes tomato sauce, mozzarella cheese, anchovies, garlic, oregano, and sometimes additional seafood such as mussels or clams. The combination of the briny seafood and the flavors of the crust creates a unique and indulgent pizza experience.

During my culinary journey in Naples, I had the pleasure of savoring a Napoletana pizza at a seaside pizzeria. The freshness of the seafood was evident in every bite, and the combination of the anchovies, garlic, and oregano added a depth of flavor that complemented the seafood perfectly. It’s a pizza that transports you to the shores of Naples with its delightful seafood medley.

Neapolitan pizza variations offer a wide range of flavors and toppings to suit every palate. Whether you prefer the simplicity of the Marinara pizza, the indulgence of the Capricciosa, the spiciness of the Diavola, or the seafood extravaganza of the Napoletana, there’s a Neapolitan pizza variation that will satisfy your cravings. So, the next time you’re in Naples or at a Neapolitan pizzeria, be sure to explore these delicious variations and indulge in the rich culinary heritage of Neapolitan pizza.

VI. The Neapolitan Pizzaiolo: Mastering the Craft

In the world of pizza, few styles are as revered and cherished as Neapolitan pizza. With its thin, soft, and chewy crust, fresh ingredients, and traditional cooking methods, Neapolitan pizza has captured the hearts and taste buds of pizza lovers around the globe. At the heart of this beloved pizza style is the pizzaiolo, the master craftsman responsible for creating the perfect Neapolitan pizza.

A. The role of the pizzaiolo in Neapolitan pizza-making

The pizzaiolo is not just a pizza maker; they are the custodians of tradition and the guardians of quality. Their role goes beyond simply assembling ingredients on a dough base. They are responsible for ensuring that every aspect of the pizza-making process is executed with precision and care.

One of the key responsibilities of a pizzaiolo is to prepare the dough. Neapolitan pizza dough is made from a few simple ingredients: flour, water, salt, and yeast. However, it is the pizzaiolo’s expertise and understanding of the dough that sets their pizzas apart. They know how to achieve the perfect balance of elasticity and tenderness, resulting in a crust that is both light and chewy.

Another crucial aspect of a pizzaiolo’s role is the selection and preparation of the toppings. Neapolitan pizza is known for its simplicity, with only a few high-quality ingredients used. The pizzaiolo carefully chooses the freshest tomatoes, the creamiest mozzarella, and the finest olive oil to create a harmonious blend of flavors. They understand the importance of balance and restraint, allowing the ingredients to shine without overpowering each other.

Furthermore, the pizzaiolo is responsible for cooking the pizza to perfection. Traditionally, Neapolitan pizza is cooked in a wood-fired oven at extremely high temperatures. The pizzaiolo must have a deep understanding of the oven’s nuances and be able to judge the perfect cooking time to achieve a charred and blistered crust while ensuring that the toppings are cooked just right.

B. Training and certification for Neapolitan pizzaiolos

Becoming a pizzaiolo is not an easy task. It requires years of training, practice, and dedication to master the craft. In Naples, the birthplace of Neapolitan pizza, there are several institutions and associations that offer training programs and certifications for aspiring pizzaiolos.

One such institution is the Associazione Verace Pizza Napoletana (AVPN), which was founded in 1984 with the aim of preserving and promoting the art of Neapolitan pizza-making. The AVPN offers a rigorous training program that covers all aspects of pizza-making, from dough preparation to oven management. Upon completion of the program, aspiring pizzaiolos can take a certification exam to become a certified Neapolitan pizzaiolo.

Training programs like the one offered by the AVPN not only teach aspiring pizzaiolos the technical skills required but also instill in them a deep appreciation for the history and tradition of Neapolitan pizza. They learn about the importance of using authentic ingredients, the significance of the wood-fired oven, and the art of hand-stretching and shaping the dough.

C. The art of hand-stretching and shaping the dough

One of the most iconic aspects of Neapolitan pizza-making is the hand-stretching and shaping of the dough. This technique requires skill, finesse, and a deep understanding of the dough’s behavior.

The process begins by taking a small portion of dough and gently stretching it out using the fingertips. The pizzaiolo then rotates the dough, allowing gravity to stretch it further. This process is repeated several times until the dough reaches the desired size and thickness.

Hand-stretching and shaping the dough is not just a practical technique; it is an art form. The pizzaiolo must be able to feel the dough’s elasticity and adjust their movements accordingly. They know when to apply more pressure and when to be gentle, ensuring that the dough retains its lightness and airiness.

Furthermore, the pizzaiolo’s hands play a crucial role in shaping the dough. They use their fingers to create the characteristic raised edge, known as the cornicione, which gives Neapolitan pizza its distinctive look. The cornicione not only adds visual appeal but also provides a delightful contrast in texture, with its crisp exterior and soft interior.

Mastering the art of hand-stretching and shaping the dough takes years of practice and experience. It requires a deep understanding of the dough’s characteristics, as well as a keen eye for detail. But when done right, it results in a pizza that is not only visually stunning but also a joy to eat.

As a pizzaiolo with a passion for Neapolitan pizza, I have dedicated countless hours to perfecting my craft. I have trained under the guidance of seasoned pizzaiolos, honing my skills and learning the secrets of creating the perfect Neapolitan pizza. Through my experiences, I have come to appreciate the artistry and tradition that goes into every pizza. It is my hope that by sharing my knowledge and insights, I can inspire others to discover and savor the magic of Neapolitan pizza.

VII. Neapolitan Pizza Outside of Naples: Global Influence

Neapolitan pizza, with its thin and crispy crust, fresh ingredients, and traditional preparation methods, has gained immense popularity worldwide. This iconic Italian dish has transcended borders and found its way into the hearts and stomachs of pizza lovers around the globe.

A. Neapolitan pizza’s popularity worldwide

Neapolitan pizza’s global appeal can be attributed to its unique characteristics and the passion of pizzaiolos who strive to preserve its authenticity. The simplicity of the ingredients, including San Marzano tomatoes, buffalo mozzarella, fresh basil, and extra virgin olive oil, creates a harmonious flavor profile that is hard to resist.

One of the reasons for its popularity is the rise of food tourism, where travelers seek out authentic culinary experiences. Neapolitan pizza has become a must-try dish for tourists visiting Italy, and many have taken the love for this pizza back to their home countries.

Furthermore, the influence of Italian immigrants has played a significant role in spreading the popularity of Neapolitan pizza. Italian communities around the world have opened pizzerias that serve traditional Neapolitan pizza, allowing locals to experience the taste of Italy without leaving their own cities.

Social media has also played a vital role in the global reach of Neapolitan pizza. Food bloggers, influencers, and pizza enthusiasts share their experiences and recommendations, creating a buzz around this beloved dish. The visually appealing nature of Neapolitan pizza, with its vibrant colors and enticing toppings, makes it a favorite subject for food photography.

B. Authentic Neapolitan pizzerias outside of Naples

Authentic Neapolitan pizzerias can now be found in various corners of the world, each striving to recreate the magic of Naples. These pizzerias adhere to strict guidelines set by the Associazione Verace Pizza Napoletana (AVPN) to ensure the authenticity of their pizzas.

In cities like New York, London, and Melbourne, renowned pizzerias have gained a loyal following for their commitment to Neapolitan tradition. These establishments import ingredients from Italy, including the famous Caputo flour, to replicate the flavors and textures of pizzas made in Naples.

One such example is Pizzeria Da Michele, which originated in Naples and has expanded to other cities, including Los Angeles and Tokyo. Their dedication to using traditional techniques and high-quality ingredients has earned them a reputation as one of the best Neapolitan pizzerias outside of Italy.

It is not just the big cities that have embraced Neapolitan pizza. Small towns and even rural areas have seen the rise of pizzerias that prioritize authenticity. These hidden gems may not have the same level of recognition as their urban counterparts, but they offer a truly authentic Neapolitan pizza experience.

C. Challenges and adaptations in different regions

While Neapolitan pizza has found success outside of Naples, it has also faced challenges and adaptations in different regions. Local tastes, ingredient availability, and cultural preferences have influenced the way Neapolitan pizza is prepared and enjoyed.

In some regions, pizzerias have incorporated local ingredients and flavors into their Neapolitan pizzas, creating unique fusion dishes. This adaptation allows them to cater to the local palate while still maintaining the essence of Neapolitan pizza.

Another challenge is the strict regulations set by the AVPN. While these guidelines ensure the authenticity of Neapolitan pizza, they can be difficult to adhere to in certain regions. Pizzerias outside of Naples may face challenges in sourcing specific ingredients or replicating the traditional wood-fired ovens used in Naples.

Despite these challenges, the global influence of Neapolitan pizza continues to grow. It has become a symbol of Italian cuisine and a testament to the power of food in bringing people together.

Whether you’re enjoying a slice of Neapolitan pizza in Naples or savoring one in a pizzeria halfway across the world, the love for this iconic dish transcends borders and unites pizza enthusiasts everywhere.

VIII. Neapolitan Pizza vs. Other Pizza Styles

When it comes to pizza, there are countless styles to choose from. Each style has its own unique characteristics and flavors that set it apart. In this section, we will compare Neapolitan pizza to two other popular pizza styles: New York-style pizza and Chicago deep-dish pizza. Let’s dive in and explore the differences between these three delicious pizza styles.

A. New York-style pizza: a comparison

New York-style pizza is known for its thin and crispy crust. It is typically larger in size, with a foldable slice that can be enjoyed on the go. The crust is hand-tossed and has a chewy texture, while the edges are slightly charred, adding a smoky flavor to the pizza.

One of the key differences between Neapolitan and New York-style pizza is the cooking method. Neapolitan pizza is traditionally cooked in a wood-fired oven at a high temperature, resulting in a blistered and slightly charred crust. On the other hand, New York-style pizza is typically baked in a deck oven, which gives it a crispier texture.

Another difference lies in the toppings. Neapolitan pizza is known for its simplicity, with just a few high-quality ingredients such as San Marzano tomatoes, fresh mozzarella cheese, basil, and extra virgin olive oil. In contrast, New York-style pizza often features a variety of toppings, including pepperoni, sausage, mushrooms, and bell peppers.

IX. Neapolitan Pizza: Cultural Significance and Traditions

Neapolitan pizza holds a special place in the hearts of Italians and pizza lovers around the world. Its cultural significance and rich traditions make it a culinary icon that represents the heritage of Naples, Italy. As an avid food enthusiast and traveler, I have had the pleasure of experiencing the magic of Neapolitan pizza firsthand. In this section, I will delve into the cultural significance of pizza in Naples, explore the pizza-making traditions and rituals, and highlight the festivals and events that celebrate this beloved dish.

A. Pizza as a symbol of Naples’ cultural heritage

Pizza is more than just a dish in Naples; it is a symbol of the city’s cultural heritage. The origins of Neapolitan pizza can be traced back to the 18th century when it was first created in the vibrant streets of Naples. The simplicity of the ingredients, including San Marzano tomatoes, mozzarella cheese, fresh basil, and extra-virgin olive oil, reflects the humble roots of the dish.

Neapolitan pizza has become synonymous with Naples and is deeply ingrained in the city’s identity. It is a source of pride for the locals, who fiercely protect the traditional way of making pizza. In fact, the Associazione Verace Pizza Napoletana (AVPN) was established to preserve and promote the authentic Neapolitan pizza-making techniques.

When you take a bite of a Neapolitan pizza, you can taste the history and culture of Naples. The soft and chewy crust, the flavorful tomato sauce, and the creamy melted cheese all come together to create a sensory experience that transports you to the streets of Naples.

B. Pizza-making traditions and rituals

The art of making Neapolitan pizza is steeped in traditions and rituals that have been passed down through generations. The process begins with the dough, which is made using only four ingredients: flour, water, salt, and yeast. The dough is then hand-kneaded and left to rise for several hours, allowing it to develop its characteristic light and airy texture.

Once the dough is ready, it is carefully stretched by hand to create the perfect thin and round shape. This requires skill and precision, as the pizzaiolo (pizza maker) must ensure that the dough is evenly stretched without tearing or losing its shape.

The toppings are then added, starting with the San Marzano tomato sauce, which is made from tomatoes grown in the volcanic soil of the nearby Mount Vesuvius. The sauce is spread evenly over the dough, followed by the mozzarella cheese and fresh basil leaves. Finally, a drizzle of extra-virgin olive oil is added to enhance the flavors.

The pizza is then baked in a wood-fired oven at a high temperature, typically around 900 degrees Fahrenheit. The intense heat creates a blistered and charred crust, known as the cornicione, while the center remains soft and slightly soupy. This unique combination of textures is what sets Neapolitan pizza apart from other styles.

C. Celebrating pizza in Naples: festivals and events

Naples is a city that knows how to celebrate its culinary traditions, and pizza is no exception. Throughout the year, various festivals and events are held to honor the beloved dish and showcase the skills of the pizzaioli.

One of the most famous events is the Napoli Pizza Village, which takes place annually in the picturesque setting of the Lungomare Caracciolo. This week-long festival brings together pizza lovers from all over the world to indulge in a wide variety of Neapolitan pizzas. Visitors can watch live pizza-making demonstrations, participate in workshops, and of course, savor the delicious creations.

Another notable event is the Pizzafest, organized by the AVPN. This festival aims to promote the authentic Neapolitan pizza and educate the public about its cultural and gastronomic value. It features a pizza-making competition, where pizzaioli from different parts of Italy showcase their skills and creativity.

These festivals and events not only provide a platform for pizza enthusiasts to come together but also serve as a testament to the enduring popularity and cultural significance of Neapolitan pizza.

Neapolitan pizza, with its thin crust and delicious toppings, has become a beloved dish not only in Naples but also around the world. Its popularity has even extended to the realm of popular culture, with numerous references and appearances in movies and TV shows. Let’s take a closer look at how Neapolitan pizza has made its mark in the entertainment industry.

A. Pizza in movies and TV shows

When it comes to movies and TV shows, pizza is often portrayed as the go-to food for gatherings, parties, and casual meals. Neapolitan pizza, with its authentic flavors and traditional preparation methods, has been featured in several iconic scenes that have left a lasting impression on viewers.

In the classic 1980s movie “Teenage Mutant Ninja Turtles,” the four pizza-loving turtles are frequently seen enjoying their favorite food. While they may have had a penchant for unconventional toppings like marshmallows and anchovies, their love for pizza undoubtedly contributed to the popularity of this dish among young audiences.

Another notable mention is the popular sitcom “Friends,” where the characters often gather at their favorite local pizza joint, “Central Perk,” to enjoy a slice of New York-style pizza. Although not specifically Neapolitan pizza, the show’s portrayal of pizza as a comfort food that brings people together has resonated with viewers worldwide.

Neapolitan pizza has also made appearances in more recent movies and TV shows. In the critically acclaimed film “Eat Pray Love,” Julia Roberts’ character indulges in a mouthwatering Neapolitan pizza during her journey of self-discovery in Italy. The scene beautifully captures the essence of Neapolitan pizza, with its simple yet flavorful ingredients and the joy it brings to those who savor it.